these roasted tomatoes are the easiest thing in the world to do and bring the most insane flavour to any dish, o.m.f.g.! seriously. for reals. and totally. best part is, if you pay attention, lots of times, at farmers markets, farm stands, and/or local grocery stores will put tomatoes on special when they are perfectly ripe to move them out before they go bad. i nab them from Seaweeds (my local health food store) when they do and make a huge batch of these...

first, preheat your oven to 250, wash your tom toms, take the stem tops off, and quarter them if they are big like this. if you have romas or smaller tomatoes, halving them is great.

ready for the ingredients? you will need tomatoes and time. that is it.....

ready for the hardest part? resist any temptation to put ANYTHING on them. not salt, not oregano, not italian seasoning, not even unicorn blessings of good tidings to all. well, i guess you can put a tini drizzle of the last one on them babies, but, at least just try them out unadulterated one time before getting cray cray with additions. these are sooo sooo good as an ingredient in their perfect pop of tomato glory.

speaking of pop, pop them in the oven and check the time. leave them in there for 4 hours, check them, try one, and see if they can go in for another hour or so. it really will depend on the size, ripeness and lusciousness of the tomato you have. these ones were in for 5 hours. mmmmmm. my mouth is watering just looking at these.

my favourite use for these is to make quinoa, make pesto, and mix them together. folding these in along with fresh buffalo mozzarella (or as Loji calls it, monster'ella). chop some fresh herbs (whichever you used in the pesto-basil, parsley, mint, chives, etc) and garnish that dish right up. a little arugula salad and your man won't know which to devour first; you or the pretty plate.